If you want to try something new for breakfast, try out savory Thai rice porridge with pork dumplings!
- 4 garlic cloves
- 2 cilantro roots or 3 tbsp. finely chopped cilantro stems
- 1 tsp. white pepper powder or 1/2 tsp. whole white peppercorns
- 1 lb. ground pork
- 1 tbsp. oyster sauce
- 1 tsp. Thai thin soy sauce
- 1 tbsp. tapioca starch or cornstarch
- 2 c. cooked jasmine rice
- 6 c. chicken broth
- 1/2 c. tapioca starch or corn starch
- 1 c. water
- Use a mortar and pestle, or food processor to break down the garlic, cilantro roots or stems and white pepper powder into a paste.
- In a large bowl, add the paste along with the rest of the pork dumpling ingredients, and mix with your hands until all ingredients are incorporated.
- In a blender, combine rice and broth, and blend on low to a coarse puree, the texture of steel cut oatmeal. Be careful not to over-blend it, or you will lose the texture of the rice.
- Pour the puree into a 1-gallon large pot, and place over medium-high heat.
- Stir it occasionally to make sure the bottom doesn’t burn, and bring it to a gentle boil.
- Whisk together the tapioca flour and water until blended. Add it to the gently boiling rice mixture while stirring.
- Continue to stir it to prevent it from burning for about 2-3 minutes, or until thickened. If it’s not thickening after a few minutes, make sure it’s boiling, and add a few tablespoons more of a tapioca water mixture.
- Once thickened, lower the heat so the porridge bubbles a little.
- Take the pork dumpling mixture out of the fridge, and roll it into balls about 1 in. or so in diameter.
- Drop the balls one at a time into the rice porridge.
- When all the dumplings have firmed up, and risen to the top, which usually just takes a few minutes, the rice porridge is ready to serve.
- To make the coddled eggs, bring a small pot of water to a boil.
- Put each of the eggs in a separate heat-proof container like a tall mug.
- Once the water is boiling, pour the boiling water over the eggs with a few inches of water above them.
- Let the eggs sit for about 10-15 minutes, depending on how cooked you like your eggs.
- Remove the eggs from the water.
- Ladle the rice porridge and pork meatballs into four bowls.
- Crack an egg into each bowl of Thai jok, and sprinkle the congee toppings on top. Add Maggi and white pepper powder to your liking.
If you want to make Thai rice porridge baby food, just leave out the toppings and egg. You can try to break up the pork dumpling and mix it in the porridge too, or leave it out.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
- Serving Size: 4
Keywords: thai jok, Thai rice porridge, Thai congee, congee, rice porridge, jok, congee toppings, what is congee, breakfast in thailand, Thai jok recipe, rice congee recipe, Thai rice porridge recipe